This salad is definitely a meal in itself but goes really well with a bbq. It is a very versatile salad because you can have it warm during winter and cold for summer.
200g baby spinach (or any lettuce)
2 cooked corn on the cob
2 tomatoes, chopped
2 cups cubed pumpkin, roasted
1 thick-sliced red onion
1-2 Tbsp Dukkah
First roasted your pumpkin and red onion pieces drizzled with olive oil and fresh rosemary, if available in a 200deg C oven for 20-25min. Roast the corn or boil them until tender. Cool slightly and slice the kernels off the cob (we love them in big chunks).
Wash and pat dry your spinach, toss with a drizzle of olive oil and balsamic vinegar. The salad should be glistening, not dripping wet. Lay the spinach on a platter. Top with the pumpkin and roast onion, corn, tomatoes, and sliced avocado.
If available, I drizzle a balsamic glaze over the top and then sprinkle dukkah over everything . I don’t toss the veggies with balsamic vinegar and oil because it all just gets too soggy and brown. Once it’s on your plate, the dressing tends to get on everything anyways.
Winter salad: keep the veggies warm and serve straight away.
Summer salad: roast the veggies on the bbq or cook them in the morning and store them in the fridge. Assemble the salad when ready to eat.